Bacon, Egg, and Cheese Breakfast Sandwiches

Breakfast isn’t just for morning anymore. These bacon, egg, and cheese breakfast sandwiches are easy and filling enough to be enjoyed for any meal of the day.

Bacon, egg, and cheese breakfast sandwiches will always remind me of my childhood. My mom has made hundreds of these in the last twenty years for me, my siblings, and an endless array of friends. She can crank them out at an unbelievable speed.

J and I hadn’t been dating long when, as an admirer of all things breakfast, he fell in love with these breakfast sandwiches. They’ve been a stable meal in our home ever since we got married.

Of course we love the obvious: crisp bacon, perfectly-cooked eggs, and melted cheese, all sandwiched between the buttered nooks and crannies of a toasted English muffin. We also love that these guys can be prepared in about 15 minutes. We use whole wheat English muffins and, when we want to be even healthier, we’ll skip the bacon.

We rarely eat them for breakfast; for us, they’re the perfect easy, filling weeknight meal. I love them served with sliced fruit and fresh home fries. They’d be perfect with store-bought hashbrowns, too.

Bacon, Egg, and Cheese Breakfast Sandwiches

Ingredients

6 English muffins (we love whole wheat)
6 eggs
6 slices of bacon
1 c. shredded cheese
salt and pepper

Instructions

Cook the bacon. While the bacon is cooking, toast and butter the English muffins. When the bacon and muffins are ready, you can begin cooking the eggs and assembling the sandwiches. (It’s faster if you cook the eggs, bacon, and English muffins all at the same time, but it can be a lot to think about if you aren’t too comfortable in the kitchen.)

To cook the eggs, place a frying pan over medium-low heat. Grease with butter or cooking spray. Crack an egg into the pan and immediately use a fork or a spatula to puncture the yolk. Generously salt and pepper the egg. When the egg is set on the bottom- you’ll know when you can slide a spatula underneath- flip it. Cook egg until lightly golden on both sides. Top with one-sixth of the cheese and cook a minute or two, until cheese is melting. Repeat until all eggs are cooked. Assemble your sandwiches and serve warm.

Notes

To speed things along, I cook the bacon in the microwave. It isn’t how I like my bacon cooked if I’m eating it on its own, but you can’t tell the difference once it’s on the sandwich.

The eggs will spread when you crack them into the pan. To try to avoid that, I crack the egg against the edge and tilt the pan up until the egg begins to cook and set. It’s kind of a pain, but it gets the job done. If you’d rather, these egg rings will cook the eggs in perfect circles and double as pancake molds, too.

What is your family’s favorite way to enjoy breakfast for dinner?

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